A foolproof traditional Christmas cake. Ice it for a festive touch.
For a traditional finish to your Christmas cake, use shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.
Look at our handy guide to Icing and decorating a Christmas cake to learn how to prepare your cake, ice it and decorate it!
this was lovely ... in fact making our second one tonight - 13 Dec 2011
Lovely..... first time I had made a christmas cake; soaked my fruit in brandy overnight. Now on cake number 5!!! - 28 Nov 2013
Well I finally made the cake but didn't have the correct size of tin, I had a 7"x 2" and a 10" x 2" so used the bigger one, did not have greaseproof paper either to line tin, this is probably why cake burnt around edges whilst middle was still cooking, so hands up its my fault. When cake cooled I cut away the burnt edges they were black dry and hard but rest of cake tasted really nice but bit dry so I would add/pour sherry/brandy to counteract this if I make it again. Lastly which I have to mention, I am from the old school and used to working in 1bs and ozs so I had to convert ingredients which was time consuming and annoying - 16 Dec 2012